Mushroom and Spinach Lasagna

Photo by Jonny Valiant
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 534 calories
    • Fat 29 g
    • Sat Fat 14 g
    • Cholesterol 59 mg
    • Sodium 755 mg
    • Protein 24 g
    • Carbohydrate 45 g
    • Sugar 13 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 541 mg


  1. Check 1 1/2pounds portobello mushrooms, stems discarded and caps halved and sliced
  2. Check 1 1/2pounds cremini mushrooms, trimmed and sliced
  3. Check 1/4cup olive oil
  4. Check 1tablespoon fresh thyme leaves
  5. Check kosher salt and black pepper
  6. Check 1/2cup (1 stick) unsalted butter, plus more for the foil
  7. Check 1/2cup all-purpose flour
  8. Check 6cups whole milk
  9. Check 1/4teaspoon ground nutmeg
  10. Check 1cup grated Parmesan (4 ounces)
  11. Check 12 no-boil lasagna noodles
  12. Check 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry


  1. Heat oven to 400° F. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 375° F.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat, add the nutmeg, ½ cup of the Parmesan, ¾ teaspoon salt, and ¼ teaspoon pepper, and stir to combine.
  3. Spread ½ cup of the milk mixture in the bottom of a 9-by-13-inch baking dish. Top with 4 noodles (breaking to fit, if necessary), ½ cup of the remaining milk mixture, 1 package of the spinach, and half the mushrooms; repeat. Top with the remaining 4 noodles, milk mixture, and ½ cup of Parmesan.
  4. Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.